Kladdkaka (Swedish Sticky Chocolate Cake)

This Swedish sticky chocolate cake has been having a real moment lately — impossibly dense, fudgy, and gooey in the middle, closer to a giant brownie than a traditional cake. It's meant to be slightly underbaked in the center, which is exactly what makes it so good.

Ingredients

• 115g unsalted butter, melted
• 200g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 60g cocoa powder
• 90g plain flour
• 1/4 tsp salt
• Icing sugar, for dusting
• Whipped cream, for serving

Directions

1. Preheat oven to 175°C/350°F. Grease and line a 20cm/8-inch round cake pan.
2. Whisk melted butter and sugar together until combined.
3. Add eggs and vanilla, whisking until smooth and slightly pale.
4. Sift in cocoa powder, flour, and salt, folding gently until just combined — don't overmix.
5. Pour into the prepared pan and bake 20-22 minutes. The center should still look slightly underdone and jiggly — this is correct, not a mistake.
6. Cool in the pan for at least 20 minutes before removing — it firms up significantly as it cools, but stays gooey in the middle.
7. Dust with icing sugar and serve with whipped cream.

Note: resist the urge to bake it longer — the gooey center is the entire point of a proper kladdkaka.

Hugs, Alla xox

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